RISTORANTE

ALFREDO

dal 1973

AN ITALIAN INSTITUTION IN COLOGNE

Tradition meets modernity. The principle of classic simplicity at the highest level applies. Roberto Carturan has continued and developed the cooking tradition of his father, Alfredo Carturan. Fish dishes, for example, still play a prominent role. But the regional cuisines from Piedmont to Sicily also stimulate the chef to refinements and new combinations. Since 2011, the “Ristorante Alfredo” has been awarded one star in the Michelin Guide. Moreover, Roberto Carturan is not only a cook, but also a trained baritone singer. If you want to see for yourself, you should visit his musical-culinary soirée.

THE

TRADITION

What is taken for granted today was a revolution 50 years ago: Italian cuisine beyond spaghetti Bolognese and pizza Margherita. Alfredo Carturan, a native of Padua and a Cologne-Italian local patriot, took the risk in 1973. He founded the “Ristorante Alfredo”. Since then, located next to the Cologne Opera House, guests from all over the world quickly came to enjoy Alfredo’s culinary art in a light-flooded, elegant ambiance. Highly praised by gastronomic critics and appreciated by guests beyond measure, the 40-seat restaurant became a symbol of discreet, elegant, and exquisite dining, Italian cuisine at the highest level.

THE

CUISINE

In the following generation the “Ristorante Alfredo” was led to new culinary heights by Roberto Carturan. The principle of classic simplicity applies. Roberto Carturan offers new, unusual dishes influenced by modern Italian cuisine. The regional cuisines from Piedmont to Sicily as well as the simple peasant cuisine of Tuscany appeal to the chef. Not at least the detailed examination of olive oil stems from this fascination. Since 2000, “Ristorante Alfredo” has been importing olive oils used for cooking directly from Italy.

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THE

WINERY

In the wine cellar of “Ristorante Alfredo”, the top wines of many famous Italian wineries are stored. International wines, such as classics from Portugal and France, are also presented in exciting combinations with Italian dishes. A surprising touch comes from the selection of Italian winemakers overseas. Roberto Carturan maintains a special relationship with the emigrated Italian families in Chile, Argentina, and the USA. To expand his repertoire, he likes to draw on the expertise of his son Giacomo. As an oenologist, he seeks contact with young, mostly unknown winemakers in Germany, Austria, and the surrounding area.

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THE

SOIRÉE

Roberto Carturan is a trained vocalist. After years of apprenticeship with the great vocal masters of Italy, he passes on his love of music to his guests. Every Friday evening, he invites his guests to the “musical-culinary soirée”. The six-course menù does not end with dessert and espresso. The highlight of the evening follows. The chef sings the arias of the Italian masters to piano accompaniment, but Schumann or Carl Loewe have also found their way into the song sequence of the soirées.